|
|
|
|
|
| Molin,Rochele Fernanda; Dartora,Nessana; Borges,Ana Cláudia Piovezan; Gonçalves,Itamar Luís; Di Luccio,Marco; Valduga,Alice Teresa. |
| Ilex paraguariensis is a native species to South America. Its economic importance is in the use of its leaves and twigs in the processing of a product popularly known as "chimarrão". The aim of this study was to evaluate the correlations between some physico-chemical process parameters in the oxidation of I. paraguariensis leaves oxidation. The leaves of Maté with age 1.0, 6.5 and 12.0 months were subjected to an oxidation process for 3 h under different relative humidity conditions (80, 90 and 99%) at 26°C. The extracts were evaluated using the experimental design techniques to maximize the oxidation conditions for the total polyphenols, antioxidant capacity, water activity and color. The condition of 90% humidity and leaf age 6.5 months resulted in lower... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yerba-mate; Oxidative process; Physicochemical parameters; Antioxidant activity. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600997 |
| |
|
|
| Molin,Rochele Fernanda; Valduga,Alice Teresa; Di Luccio,Marco; Dartora,Nessana; Cichoski,Alexandre José; Pistore,Mônica; Rigo,Elisandra. |
| This work aimed to study the oxidation of leaves of Ilex paraguariensis St. Hil, in a process similar to the oxidation of Camellia sinensis, with the purpose of developing new products based on yerba maté. So far, no previous systematic study about the oxidation of yerba maté has been found elsewhere. A Plackett-Burman experimental design was used for the screening of the significant parameters that affected the oxidation. The oxidation was indirectly quantified by following the changes in the product color, water activity, and pH with the time of processing. The factors that most influenced the process were the age of the leaves and the relative humidity of the oxidation chamber. The differences between the treatments were more evident after 3, 6 12 and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Physicochemical parameters; Yerba maté; Leave; Extract; Experimental design. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000200016 |
| |
|
|
| Brustolin,Jean Carlos; Dal Pisol,Andreia; Steffens,Juliana; Toniazzo,Geciane; Valduga,Eunice; Di Luccio,Marco; Cansian,Rogério Luis. |
| The objective of this work was to evaluate the effect of different water pressures and concentrations of lactic acid on microbial counts (mesophilic bacteria, enterobacteria and Salmonella) on pig carcasses without contamination and contaminated carcasses, before and after the last shower and before being cooled. The tests were carried out using 4, 3 and 2 bar water pressure, and 2, 1 and 0% lactic acid concentration. In general, both the pressure in the shower and lactic acid had a positive effect by reducing the microbial count. The interaction between the pressure and lactic acid caused the largest reduction in carcasses surface count for mesophiles. With regard to enterobacteria on contaminated carcasses, the most important variable was the lactic acid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pig carcasses; Decontamination; Water pressure; Lactic acid; Bacteria. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600954 |
| |
|
|
| Smaniotto,Alessandra; Skovronski,Aline; Rigo,Elisandra; Tsai,Siu Mui; Durrer,Ademir; Foltran,Lillian Liva; Di Luccio,Marco; Oliveira,J. Vladimir; Oliveira,Débora de; Treichel,Helen. |
| The lipase produced by a newly isolate Sporidiobolus pararoseus strain has potential catalysis ability for esterification reactions. In order to improve its synthetic activity, this work aimed at optimizing 'synthetic lipase' production by submerged fermentation of a conventional media based on peptone, yeast extract, NaCl and olive oil using experimental design technique. According to the results obtained in the first experimental design (2(4-1)), yeast extract and NaCl concentrations were tested to further optimization by response surface methodology. The maximum 'synthetic lipase' activity obtained was 26.9 U/mL in the optimized media (5.0, 6.8, 7.0 and 1.0% (wt/v) of peptone, yeast extract, NaCl and olive oil, respectively), representing a 6.36-fold... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sporidiobolus pararoseus; Experimental design; 'synthetic lipase'; Submerged fermentation. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000400033 |
| |
|
|
| Cichoski,Alexandre José; Cansian,Ana Paula; Di Luccio,Marco. |
| In this research an innovation in the manufacture of dulce de leche by vacuum evaporation is presented, based on the addition of Staphylococcus xylosus. The culture growth, lactic acid bacteria, pH, acidity, water activity, and lactose and sucrose contents were monitored. The cell counting of S. xylosus varied from log10 6.22cfu g-1 to log10 6.83cfu g-1. Lactic acid bacteria naturally occurring in the milk varied from log10 3.62cfu g-1 to log10 4.38cfu g-1 (90th day of storage). The pH was favourable to the growth of S. xylosus, showing the viability of using this culture in this kind of product. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dulce de leche; Starter culture; Dairy products; Staphylococcus xylosus. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011001100029 |
| |
|
|
|
